Paleo Chicken Lemon Spinach Artichoke Stew

Paleo Chicken Lemon Spinach Artichoke Stew

This Paleo Chicken Lemon Spinach Artichoke Stew is an easy, delicious recipe to welcome in spring. Fresh spinach, artichoke and lemon flavors are in perfect harmony enhancing this chicken recipe.

Ingredients

  • 2 pounds boneless skinless chicken
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried Italian seasoning
  • 1 tablespoon ghee
  • 1/2 medium red onion, chopped (about 1 cup)
  • 1 large garlic clove, minced
  • 1/4 cup capers, drained
  • 1/4 cup white wine
  • 1 teaspoon Nielsen-Massey Pure Lemon Extract 
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  • 3 cups organic, low-sodium chicken broth
  • 1 (7.5-ounce) jar of artichoke hearts
  • 3 cups fresh baby spinach

Directions

Set out chicken and season on both sides with salt, pepper and Italian seasoning.

Heat ghee in a heavy skillet (I used cast iron) over medium-high heat. Once ghee melts, add chicken. Do not let chicken pieces touch. Cook until browned, 6-8 minutes, flip and cook until the other side is browned, about 5 minutes.

As chicken is cooked, remove to a plate, adding more chicken pieces as you go, until all the chicken is cooked.

Lower pan heat to medium and add onion, garlic and capers to the hot pan with white wine. Use a wooden spoon to scrape up the bottom of the pan and loosen all the chicken bits that are left behind. Cook, while stirring, for 3-4 minutes until wine is evaporated and onion starts to soften.

Add chicken broth, lemon extract, artichokes and broth. Slowly add chicken pieces into the broth. Let broth come to a simmer and cook for 8-10 minutes.

Add spinach and gently push down into the broth. Cover pan to let spinach wilt, about 3-5 minutes.

Remove from heat and serve.

Notes:

Recipe by A Healthy Life for Me

  • 910 grams boneless skinless chicken
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried Italian seasoning
  • 1 tablespoon ghee
  • 1/2 medium red onion, chopped (about 1 cup)
  • 1 large garlic clove, minced
  • 1/4 cup capers, drained
  • 60 ml white wine
  • 1 teaspoon Nielsen-Massey Pure Lemon Extract 
    Buy Now
  • 710 ml organic low sodium chicken broth
  • 1 (210-gram) jar of artichoke hearts
  • 90 g fresh baby spinach

Directions

Set out chicken and season on both sides with salt, pepper and Italian seasoning.

Heat ghee in a heavy skillet (I used cast iron) over medium-high heat. Once ghee melts, add chicken. Do not let chicken pieces touch. Cook until browned, 6-8 minutes, flip and cook until the other side is browned, about 5 minutes.

As chicken is cooked, remove to a plate, adding more chicken pieces as you go, until all the chicken is cooked.

Lower pan heat to medium and add onion, garlic and capers to the hot pan with white wine. Use a wooden spoon to scrape up the bottom of the pan and loosen all the chicken bits that are left behind. Cook, while stirring, for 3-4 minutes until wine is evaporated and onion starts to soften.

Add chicken broth, lemon extract, artichokes and broth. Slowly add chicken pieces into the broth. Let broth come to a simmer and cook for 8-10 minutes.

Add spinach and gently push down into the broth. Cover pan to let spinach wilt, about 3-5 minutes.

Remove from heat and serve.

Notes:

Recipe by A Healthy Life for Me

  • Nielsen-Massey time icon

    30 minprep

  • Nielsen-Massey time icon

    30 mincook

  • Nielsen-Massey yield icon

    8servings

This Recipe Uses

Pure Lemon Extract 4oz

Pure Lemon Extract